Baked Ziti | Recipe Cart
This baked ziti is layered almost like a lasagna to ensure every bite has enough creamy ricotta, stringy mozzarella and tangy tomato sauce. But the key to its s
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Cooking tools:
- Pot
- Stove
- Oven
- Spoon
- Colander
- Measuring cup
- Mixing bowl
- Baking dish
- Baking sheet
- Parchment paper
- Peeler
Ingredients
- 1/4 cup olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, finely chopped
- Kosher salt
- freshly ground pepper
- 2 tablespoons tomato paste
- 1 (28-ounce) can whole peeled tomatoes, packed in juice
- 1 (28-ounce) can tomato purée or sauce
- 3/4 teaspoon red pepper flakes (optional)
- 16 ounces/1 pound ricotta
- 1/2 cup heavy cream
- 1/2 cup finely grated Parmesan or Pecorino, plus more for grating on top
- 1 pound ziti, rigatoni, penne, manicotti or other short, tubelike pasta
- 1 pound fresh mozzarella, cut into 1/2-inch pieces
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